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Chickpea and Vegetable Curry Roti

Yield: 4 to 6 servings (depending on appetite)

Ingredients

  • 1 tbsp. vegetable oil
  • 1 small onion
  • 1 cloves garlic
  • 1 tbsp. grated ginger
  • 1 tbsp. Caribbean spice blend, or to taste
  • 1 ½ cups to 2 cups chicken stock or vegetable stock
  • 1 cup coconut milk
  • 2 medium potatoes, quartered
  • One 19-ounce can chick peas, rinsed
  • 1 cup packed baby spinach
  • Juice of ½ lime
  • Coarse salt and freshly cracked black pepper, to taste
  • Fresh cilantro, chopped
  • 4 to 6 rotis, for serving
  • Pineapple Salsa
    • 1 cup diced pineapple
    • ¼ red pepper, diced
    • 1 tbsp. diced red onion
    • ½ juice of lime
    • 1 tsp. grated fresh ginger
    • 1 tbsp. olive oil
    • 2 tbsp. cilantro, to taste
    • Pinch of allspice
    • Coarse salt and freshly cracked black pepper, to taste

Method

  1. Chickpea and Vegetable Curry Roti
    1. Add vegetable oil to large casserole pot over medium heat. Add onion, garlic, ginger and spice blend and cook until vegetables are soft, about 3 to 5 minutes. Season with salt and pepper.
    2. Increase heat to high. Add 1 ½ cups chicken stock, coconut milk and potatoes. Bring to a boil and reduce heat to medium low.
    3. Add chick peas. Add more chicken stock if mixture looks too thick. Cover and simmer for 30 to 35 minutes until potatoes are tender.
    4. Right before serving, add spinach and stir. Let spinach wilt slightly. Sprinkle with lime juice and fresh cilantro.
    5. Serve with oven-warmed roti and Pineapple Salsa.
  2. Pineapple Salsa
    1. Add all ingredients to medium bowl. Toss to combine. Makes about 1 ½ cup.